Pepernoten brownies
These pepernoten brownies are wonderfully soft and chewy with a creamy chocolate filling and a light gingerbread pepernoten taste. Great for the wonderful evening!
Equipment
- A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
Ingredients
- 60 grams butter unsalted
- 125 grams dark chocolate chopped into small pieces
- 4 eggs size L
- ¼ teaspoon salt
- 50 grams pepernoten crumbled
- 200 grams self-rising flour
- 200 grams sugar
- 20 grams Dutch unprocessed cocoa
- 1 teaspoon vanilla extract
Ingredients you need per step are listed below the step in Italic
Instructions
- Preheat the oven to 355 degrees Fahrenheit (180 degrees Celsius).
- Place a baking paper on the bottom of the tin.
- Add the butter and chocolate into a pan and melt, on low heat.
- Mix in a bowl the eggs and sugar with the salt until foamy and airy for 2 minutes at high speed with a mixer.
- Add the melted chocolate and stir everything with a spatula.
- Then add the self-rising flour and cocoa and mix through the batter with a spatula.
- Put the pepernoten into the bowl and mix gently.
- Pour the batter into the brownie form and put it in the oven.
- Bake for 25 minutes.
- Remove the brownies from the oven and let them cool to room temperature.
- Remove the tin and cut it into square blocks.
NOTES
- In this recipe, you use ground pepernoten, but you could also use ground chocolate pepernoten or gingerbread
- When you take the brownie out of the oven, it looks like it is still too soft. That's not a problem, when it's at room temperature it will harden out a bit.
Nutrition
Calories: 199kcal | Carbohydrates: 28g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 49mg | Sodium: 97mg | Fiber: 2g | Sugar: 15g | Vitamin A: 156IU | Iron: 2mg
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